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Author Notes: ah, le printemps. the city has heaved a collective sigh of relief as the sun has come out and the temperature refuses to dip into a chill. in the morning, i join the smiling, happy runners on the flower-lined path by the hudson river who are at last freed from the confines of the gym. on the weekend, the streets are brimming with new yorkers strolling, dining, making out (it IS spring!), and playing with their children. at night after dinner, M and i love to take a long walk, which inevitably includes the high line, so we can gawk at the gorgeous view (i swear, it never gets old).

and now restaurant menus and farmers markets are bursting with fava beans, asparagus, and ramps. a delightful fava bean and pecorino salad at emporio. charred ramps and romesco sauce at colicchio and sons. at the farmer’s market, i scan stalls as if they’re selling jewels, appreciating each vegetable and fruit for its beauty and deliciousness. it’s simply a wonderful time to cook and take pleasure in food. i decided it was time to make pesto. —nadiact

Serves 2

2/3cup dry quinoa

1 1/3cups water

1/4cup slivered almonds, toasted

1 bunch fresh basil, about 3 cups

1/4cup parmesan, freshly grated

1/2cup walnuts, toasted

3 cloves garlic

3tablespoons high quality olive oil, plus more to taste

juice of 1 lemon

1cup chickpeas, drained and rinsed

handful sun-dried tomatoes, for garnish

salt and pepper, to taste

Place the basil through the olive oil in the bowl of a food processor. pulse until smooth. Set aside.

Place quinoa and water in a small saucepan over medium heat. bring to a boil, then reduce heat to a simmer, cover and let cook about 15 minutes, until the water is absorbed

When quinoa is finished, remove from heat, fluff with a fork and toss with almonds, chickpeas, pesto, and lemon juice. garnish with sun-dried tomatoes